Pappardelle with Porcini Mushrooms and Prawns is a rich and comforting Italian pasta recipe that combines the earthy flavour of porcini mushrooms with tender, juicy prawns. The wide ribbons of pappardelle, a traditional egg pasta from Tuscany, are perfect for holding bold and aromatic sauces.

Porcini mushrooms are a classic ingredient in Italian cuisine and are often used in porcini mushroom pasta dishes thanks to their deep, woodsy flavour. In this recipe, the delicate sweetness of prawns pairs beautifully with the intense aroma of porcini, creating a balanced and elegant pasta dish.

If you love rustic Italian cooking, this porcini mushroom pappardelle is a wonderful example of how simple ingredients can create a truly memorable meal. 

Serves: 4 | Preparation time: 30 mins | Cooking time: approx. 20 mins

  • Pappardelle pasta: 350 g (about 12 oz)
  • Porcini mushrooms (fresh or frozen): 300 g (about 10.5 oz / 2½–3 cups sliced)
  • Prawns (fresh or frozen): 250 g (about 9 oz / ½ lb, peeled and deveined)
  • Extra-virgin olive oil: 3 tablespoons
  • Garlic: 2 cloves, peeled
  • Fresh parsley: 1 sprig, finely chopped 
  • Salt and black pepper: to taste

 Method

1.Clean the mushrooms
Avoid washing porcini mushrooms under running water, as they absorb moisture. Instead, gently clean them with a damp cloth or a soft brush to remove any soil.

Porcini Mushrooms

2.Prepare the ingredients
Slice the porcini mushrooms lengthwise or cut them into chunks, depending on their size.

Rinse the prawns under cold running water. Remove the shells and heads, then devein them by making a shallow cut along the back and pulling out the black vein with a small knife or toothpick. Rinse again and pat dry with paper towels.

3. Cook the sauce
Heat the olive oil in a large frying pan over medium heat.
Add the garlic cloves and sauté until lightly golden. Stir in a small handful of chopped parsley.

Add the porcini mushrooms and cook for about 5 minutes, stirring occasionally.

Add the prawns and cook for another 2–3 minutes, just until they turn pink and opaque. Season with salt and black pepper to taste.

 

4. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente.

Using tongs, transfer the pasta directly from the pot into the pan with the mushrooms and prawns. Add a small splash of cooking water and gently toss everything together so the sauce coats the pasta.

5. Serve
Serve your Pappardelle with Porcini Mushrooms and Prawns immediately, garnished with the remaining chopped fresh parsley.

 

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